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Homemade Apricot Cream Cheese Danishes Recipe

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4.1 from 79 reviews

  • Author: Amina
  • Total Time: 1 hour 5 minutes
  • Yield: 8 danishes

Description

Homemade Apricot Cream Cheese Danishes are delightful pastries featuring a flaky puff pastry base filled with a creamy blend of cream cheese and ricotta, topped with a sweet apricot filling. These danishes are baked until golden and delicious, perfect for breakfast or a sweet snack.

Ingredients

Apricot Filling

  • 3/4 cup dried apricots, chopped
  • 1/2 cup sugar
  • Water, enough to cover apricots

Cheese Filling

  • 4 oz cream cheese, softened
  • 1/2 cup ricotta cheese
  • 1 1/2 cups powdered sugar
  • 1 tsp lemon zest
  • 1/2 tsp vanilla extract

Pastry

  • 1 package puff pastry (14 oz), preferably Dufour or Pepperidge Farm
  • 2 eggs
  • 1 tbsp water (for egg wash)

Instructions

  1. Prepare Apricot Filling: Add chopped apricots to a saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook until apricots soften, about 20 minutes. Add additional water if needed to ensure some liquid remains. Stir in 1/2 cup sugar and cook over medium heat until sugar dissolves, about 2-3 minutes.
  2. Drain and Cool: Drain the apricots, reserving about 2 tablespoons of the liquid for later use. Allow both apricots and liquid to cool.
  3. Preheat Oven: Preheat the oven to 350ºF (175ºC). Line a baking sheet with parchment paper.
  4. Make Cheese Filling: In a medium bowl, combine softened cream cheese, ricotta cheese, powdered sugar, lemon zest, and vanilla. Mix with a handheld mixer until smooth and creamy.
  5. Prepare Puff Pastry: If using Dufour puff pastry, cut it in half and roll each half into a 10-inch square on a lightly floured surface. If using Pepperidge Farm puff pastry, roll each sheet into 10-inch squares. Cut pastry into 8 equal squares total.
  6. Assemble Danishes: Spoon about 2 tablespoons of the cream cheese filling into the center of each pastry square. Then add about 1 teaspoon of the apricot filling on top of the cheese layer.
  7. Fold Pastry: Beat the 2 eggs with 1 tablespoon water to create an egg wash. Brush two opposite corners of each square with the egg wash. Fold one corner over the filling, then fold the opposite corner across, sealing them with the egg wash.
  8. Finish Prep: Brush the outside of each danish with the reserved apricot liquid to add shine and flavor.
  9. Bake: Place the danishes on the prepared baking sheet and bake in the preheated oven for 20-23 minutes, or until the pastry is puffed and golden brown.
  10. Serve: Allow the danishes to cool slightly. They are delicious warm or at room temperature.

Notes

  • Use a light dusting of flour when rolling puff pastry to prevent sticking.
  • If apricot filling is too thick, add a little more water for easier spooning.
  • The egg wash helps seal pastry and imparts a golden color.
  • Danishes can be stored in an airtight container at room temperature for up to 1 day or refrigerated for up to 3 days.
  • Reheat in a warm oven for a few minutes to restore flakiness before serving.
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Category: Breakfast Pastry
  • Method: Baking
  • Cuisine: American

Find it online: https://aminabakes.com/homemade-apricot-cream-cheese-danishes-recipe/